ARGENTINE CHIMICHURRI BREAD

 

  • Cooking Time: 35
  • Servings: 16
  • Preparation Time: 10

Ingredients

  • 1 1/2 lb loaf
  • 1 cup water
  • 1-1/2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon dried oregano
  • 1-1/2 whole garlic clove, minced
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped parsley
  • 1-1/2 teaspoons salt
  • 1 tablespoon sugar
  • 3 tablespoons wheat bran
  • 3 cups bread flour
  • 1-3/4 teaspoons active dry yeast

Directions

  • Place all ingredients in your machines fully assembled pan and in the order
  • specified by your machines manufacturer. Select the Basic or White cycle and
  • press start. After the first 10 minutes of kneading check the dough, it should
  • form a smooth round ball that when touched with your finger is tacky. However,
  • when you pull your finger away no dough should stick to it. If the dough is too
  • dry add 1 tbsp. of water at a time until the dough is the proper consistency. If
  • the dough is too wet add 1 tbsp. of flour at a time until the dough is the
  • proper consistency. It is normal for all recipes to need some sort of an
  • adjustment.

Notes

Categories: Bread 
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